SPICY POACHED GUAVA TARTLETS

SPICY POACHED GUAVA TARTLETS

Ingredients:

Filling:

• 125ml milk
• 125ml cream
• 1tsp vanilla essence
• 1tsp lemon juice
• 3 egg yolks
• 50g cup caster sugar
• 15g flour
• 2tbsp guava puree

Tartlet shells:

• 125g flour
• 25g icing sugar
• Salt
• 60g butter
• 1 egg
• Poached guava:
• 2 cups dry red wine
• ¼ cup caster sugar
• 1 juiced orange, keep zest
• 1 cinnamon stick
• 2 cloves
• 4 ripe guavas
• 4 red chilli’s

Method:

Filling:

1. Heat milk, cream, guava puree and vanilla essence in a saucepan.
2. Whisk the egg yolks, lemon juice, sugar and flour in a separate bowl.
3. Temper the egg mixture with the cream mix, before adding it to the saucepan and whisking it over medium heat until thickened.
4. Cover and cool until ready to pipe into the tartlet shells.

Tartlet shells:

1. Place flour, icing sugar and salt in a bowl and rub in finely chopped butter cubes until small breadcrumb-sized crumbs form.
2. Add the whisked egg and mix until a dough forms.
3. Bring together into a small ball and roll between two sheets of parchment paper until 4 mm thick.
4. Place on a flat tray and let rest in the fridge for 1 hour.
5. Take out of the fridge, remove the baking paper, cut out rounds to be placed, and gently press into a greased muffin tin.
6. Pre-heat oven to 160˚C while placing the muffin tin in the freezer for 15 min.
7. Bake shells for 30 min.

Poached guava:

1. Add red wine, orange juice, spices, chilli’s and zest to a saucepan and heat over medium heat until warm.
2. Add in sugar and stir until fully dissolved.
3. Add in skinned and pitted guavas, cut into halves and simmer with a lid on medium heat for 30-45 min. (keep skins for garnish)
4. Remove solids from the fluid and reduce the poaching liquid until it reaches a syrup consistency.
5. Pour the reduction over the guavas and allow it to cool completely.
6. While cooling, julienne some guava peel and lay it on a baking paper-lined tray to crisp up in the oven @200˚C for 10 min.

Assembly:

1. Pipe in the filling into the tartlet shells.
2. Add on one half poached guava per tartlet.
3. Drizzle some of the reduced poaching liquid over the tartlet.
4. Garnish with crispy guava skins, mint and orange peel.

Recipe developed by:

Mishka Brink, Hurst Campus 1st Year Student